Chocolate Pot de Creme
whites not needed
instant espresso powder
(this is optional but awesome if you like a hint of coffee flavor
1 & 1/2
Pre-heat oven to 325 (if your oven tends to be hot, lower temperature to 300)
Chop chocolate & place into a glass or stainless steel bowl.
In a small bowl, stir sugar, espresso powder(optional) & egg yolks together. Set aside
Place cream & salt in pan over medium heat just to the scald point (180 on a candy thermometer) & remove from heat
After removing from the heat pour the cream over the chocolate & stir to melt chocolate to creamy
Use a whisk to temper the yolk/sugar mixture into the chocolate & stir to smooth. Do not whip.
Pour into ramekins & let cool at room temperature for 15 minutes.
Place the ramekins in a pan and add very warm water to almost half way up the side of the ramekin & carefully place in oven.
Bake for 30-35 minutes. A pick will come out clean. They should feel firm but not too firm.
Cool. Serve with the whipped cream. Optional – add berries, mint or shaved white chocolate. May keep in refrigerator for several days (covered with lid or plastic wrap) if needed.